Aerated raspberry mousse with herb sorbet and cocoa


Fruit & Vegetables

  • 250g of raspberry purée
  • 25g of sorrel, ideally lamb's sorrel, washed
  • 250g of fresh raspberries
  • 20 fresh raspberries

Store Cupboard

  • 50g of caster sugar
  • 2 1/2 gelatine leaves, soaked in cold water
  • 112g of caster sugar
  • 1 gelatine leaf, soaked in cold water
  • 48g of plain flour, sieved
  • 25g of whole blanched almonds
  • 28g of Demerara sugar
  • 30g of cocoa powder, good quality
  • 25g of caster sugar
  • 24g of cacao nibs
  • 30g of caster sugar


  • 250ml of water

Speciality Ingredients

  • 37g of glucose syrup
  • 10g of lemon verbena, washed and picked
  • 20g of glucose syrup
  • 4.5g of Sosa Gel Cream
  • apple marigold, leaves only

Salad & Fresh Herbs

  • 12g of tarragon, washed and picked
  • 5g of lemon balm, washed and picked
  • 5g of spruce tips
  • sweet cicely, flowers only


  • 20g of unsalted butter
  • 2.5g of unsalted butter